Blog Thread
- Pointers for Selling Japanese Sake
Japanese Sake : All Japan News,Inc
https://en.bloguru.com/JapaneseSake_AllJapanNews
introduction
By All Japan News,Inc
Yuji Matsumoto
Master Sake Sommelier
Finalist of the 2nd World Sake Sommelier Competition. Graduated from Keio University Faculty of Law, Department of Political Science. Worked for Nomura Securities for 10 years. Former president of California Sushi Academy Former chief of planning dept. at Mutual Trading. Currently working for Kabuki Restaurant Corp. as a Beverage Manager of Sake.
Kosuke Kuji
Fifth Generation / Brewery Owner
Nanbu Bijin, Inc.
Born May 11, 1972. Entered Tokyo University of Agriculture's Department of Brewing and Fermentation. In 2005 became the youngest person ever to receive the Iwate Prefecture Young Distinguished Technician Award. In 2006 was selected to be a member of the board of trustees of his local alma mater, Fukuoka High School. Currently is featured in a number of media outlets including magazines, radio, and television.
*Positions of Public Service: Chairperson, Cassiopeia Corporation Youth Conference; School Board Member, Fukuoka High School, Iwate Prefecture, Vice-Chairman, Technology Committee, Iwate Prefecture Brewers and Distillers' Association.
Ayaka Ito
Owner of BESHOCK Ramen Sake Bar
Born in Nagoya, Aichi prefecture. Started going abroad including the US, Canada, and South Korea to study and deepen knowledge while still in high-school. Encountered with Japanese sake in Tohoku, while being involved in a long-term volunteering activity for the Great East Japan Earthquake. Sake of Miyagi, a famous region for sake making, was so impressive- ”I didn’t know such delicious domestic sake existed in Japan!” BESHOCK was opened in San Diego to let the world know the goodness of Japanese sake and Japanese cuisine for a responsibility as a specialist/Sake sommelier.
Ryuji Takahashi
Regional Sake Specialty Store "Ji Sakeya" Owner, Master Sake Sommelier, Shuto-Meijin, and the charismatic guru of ordinary sake.
Plans and manages events and seminars with his own unique flare to introduce the appeal of Japanese sake and cuisine, unaffected by the latest trends, while managing a jizake retail store.
David Kudo
Sake Sommelier
Master Sake Sommelier
President, All Japan News Inc.
Born Kita-Akita City, Akita Prefecture. Took over as Executive Officer of the Japanese Food Trend News founded in 1991, when the predecessor was assigned back to Japan. Currently distributed as Japan Restaurant News (20,000 issues published electronically) in North America, Japan, and Southeast Asia.
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Pointers for Selling Japanese Sake
By Yuji Matsumoto
For this issue I have put together pointers for restaurants and retail stores to sell Japanese sake and also important points for distributors in differentiation.
Grasp what customers like and offer the appropriate Japanese sake.
You will be able to do this by asking customers what type of alcohol and favorite wine(s) they drink regularly. For instance, for someone who likes bourbon, you can offer a junmai type that is prepared in a cask etc.
For the Japanese sake menu, instead of dividing it into specific class sakes (Daiginjo, Ginjo, Honjozo etc), divide it into taste types and food(s) it matches with.
It is not ideal to have a menu with specific names that do not describe the taste or aroma at all. It is important to taste test and with your judgment, create a menu that matches the taste of sake with the dish.
Offer cross merchandising with seasonal foods that can be used also by retailer stores.
Always point out Japanese sakes that are compatible with the daily dish (food item).
The sake cup; it is no exaggeration to say that it is the 'most important thing in drinking' especially for Ginjo types that have aromas.
Unfortunately there are very few "Japanese type" cups that are suitable with Ginjo type Japanese sakes with aroma, but we think it is a good idea to offer the first drink in a small white wine class as a taste testing for the customers.
日本酒販売ポイント
さて今回は、レストランや小売店を含めた日本酒を売るためのポイント、また販売業者にとっても差別化するための要点を整理してみた。
顧客の好みを把握し、的確な日本酒をオファーする
それは、普段飲んでいるアルコールの種類や好みのワインを聞くことによって分かる。たとえば、バーボンが好きな人には純米系で樽仕込みなどのものをオファーしてみる。
日本酒メニューは特定名称（大吟醸、吟醸、本醸造など）別に分けず、味のタイプと食事の相性で分ける
味や香りをまったく反映していない特定名称でのメニュー分けはせず、飲んでみて自分の判断で味や食事との相性でメニューを作ることが大事。
小売店でも使える旬の食材とのクロスマーチャンダジング
本日の食事（食材）のスペシャルに必ず相性の良い日本酒も明記する。また、レストランでの“Omakase”にも日本酒を入れる。
酒器、特に香りある吟醸系にとっては“命”と言っても過言ではない
残念ながら香りある吟醸系の日本酒に合う“日本的”な酒器がほとんどないのだが、顧客に最初の一杯は小さめの白ワイングラスで味見させてみるのも良いアイデア。
For this issue I have put together pointers for restaurants and retail stores to sell Japanese sake and also important points for distributors in differentiation.
Grasp what customers like and offer the appropriate Japanese sake.
You will be able to do this by asking customers what type of alcohol and favorite wine(s) they drink regularly. For instance, for someone who likes bourbon, you can offer a junmai type that is prepared in a cask etc.
For the Japanese sake menu, instead of dividing it into specific class sakes (Daiginjo, Ginjo, Honjozo etc), divide it into taste types and food(s) it matches with.
It is not ideal to have a menu with specific names that do not describe the taste or aroma at all. It is important to taste test and with your judgment, create a menu that matches the taste of sake with the dish.
Offer cross merchandising with seasonal foods that can be used also by retailer stores.
Always point out Japanese sakes that are compatible with the daily dish (food item).
The sake cup; it is no exaggeration to say that it is the 'most important thing in drinking' especially for Ginjo types that have aromas.
Unfortunately there are very few "Japanese type" cups that are suitable with Ginjo type Japanese sakes with aroma, but we think it is a good idea to offer the first drink in a small white wine class as a taste testing for the customers.
日本酒販売ポイント
さて今回は、レストランや小売店を含めた日本酒を売るためのポイント、また販売業者にとっても差別化するための要点を整理してみた。
顧客の好みを把握し、的確な日本酒をオファーする
それは、普段飲んでいるアルコールの種類や好みのワインを聞くことによって分かる。たとえば、バーボンが好きな人には純米系で樽仕込みなどのものをオファーしてみる。
日本酒メニューは特定名称（大吟醸、吟醸、本醸造など）別に分けず、味のタイプと食事の相性で分ける
味や香りをまったく反映していない特定名称でのメニュー分けはせず、飲んでみて自分の判断で味や食事との相性でメニューを作ることが大事。
小売店でも使える旬の食材とのクロスマーチャンダジング
本日の食事（食材）のスペシャルに必ず相性の良い日本酒も明記する。また、レストランでの“Omakase”にも日本酒を入れる。
酒器、特に香りある吟醸系にとっては“命”と言っても過言ではない
残念ながら香りある吟醸系の日本酒に合う“日本的”な酒器がほとんどないのだが、顧客に最初の一杯は小さめの白ワイングラスで味見させてみるのも良いアイデア。
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